Recipes with parmesan, parmigiano-reggiano cheese, grated
2,567 recipes
Risotto with Mozzarella & Hot Pepper Flakes
Risotto with mozzarella, Kalamata olives, sun-dried tomatoes, and red pepper flakes. A creamy Italian rice dish with Mediterranean flavors and two cheeses.
Quick Eggplant
This scrumptious eggplant dish is perfect with any pasta dish of your choice.
Pasta Di Pina
One-pot egg noodles cooked in golden onion soup broth and tossed with garlic bread crumbs, parsley, and parmesan. A pantry-friendly Italian-style pasta ready in 30 minutes.
Mickey's Lasagna
Meatless lasagna with three cheeses: ricotta, mozzarella, and Parmesan layered with a garlic-basil tomato sauce made from canned tomatoes, paste, and sauce.
Onion Soup with Eggs
Italian onion and tomato soup with eggs poached directly in the broth, served over dry Italian bread. A rustic peasant soup ready in 35 minutes with simple pantry ingredients.
Chicken, Mostly Parmesan
Treat yourself to this succulent chicken dish made with mixed herbs and parmesan cheese.
Pork Pinwheels with Roasted-Garlic Mayonnaise
Pork Pinwheels with Roasted-Garlic Mayonnaise recipe
Old World Lasagna
Classic three-cheese lasagna layered with ricotta, mozzarella, and Parmigiano-Reggiano. The old-world method: thirds of everything, three layers deep, parmesan crust on top.
Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggiano)
Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.
Spaghetti Pie
Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.
Stuffed Zucchini #2
Zucchini halves filled with sweet corn, cottage cheese, green onions, and melted Parmesan. A light, low-calorie vegetarian main ready in 30 minutes flat.
Pasta with Zucchini & Mint Sauce
Pasta with zucchini and fresh mint sauce blends grated zucchini, cream cheese, Parmesan, and garlic into a silky, herb-bright sauce. A summer vegetable pasta that comes together in one pan.
Rice, Parmesan & Dried Tomato Pancakes
Savory rice pancakes with Parmesan, dried tomatoes, and rosemary, pan-fried until golden and crispy. Made from Italian medium-grain rice cooked risotto-style in broth.
Summer Fresh Tomato Spaghetti
Summer tomato spaghetti with vine-ripened tomatoes, fresh basil, garlic, and Parmigiano-Reggiano. A barely-cooked sauce that lets peak-season tomatoes do the talking.
White Castle & Zucchini Casserole
Layers of White Castle sliders, sliced zucchini, ricotta, and spaghetti sauce baked into a cheesy casserole. Served on garlic-toasted buns for a wild weeknight meal.
Cheesy Ravioli with Arugula & Parmesan
Cheese ravioli tossed with peppery arugula in a warm shallot and Dijon vinaigrette, finished with shaved Parmesan. This vegetarian pasta dinner comes together in under 20 minutes.
Risotto with mozzarella, Kalamata olives, sun-dried tomatoes, and red pepper flakes. A creamy Italian rice dish with Mediterranean flavors and two cheeses.
This scrumptious eggplant dish is perfect with any pasta dish of your choice.
One-pot egg noodles cooked in golden onion soup broth and tossed with garlic bread crumbs, parsley, and parmesan. A pantry-friendly Italian-style pasta ready in 30 minutes.
Meatless lasagna with three cheeses: ricotta, mozzarella, and Parmesan layered with a garlic-basil tomato sauce made from canned tomatoes, paste, and sauce.
Italian onion and tomato soup with eggs poached directly in the broth, served over dry Italian bread. A rustic peasant soup ready in 35 minutes with simple pantry ingredients.
Treat yourself to this succulent chicken dish made with mixed herbs and parmesan cheese.
Pork Pinwheels with Roasted-Garlic Mayonnaise recipe
Classic three-cheese lasagna layered with ricotta, mozzarella, and Parmigiano-Reggiano. The old-world method: thirds of everything, three layers deep, parmesan crust on top.
Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.
Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.
Zucchini halves filled with sweet corn, cottage cheese, green onions, and melted Parmesan. A light, low-calorie vegetarian main ready in 30 minutes flat.
Pasta with zucchini and fresh mint sauce blends grated zucchini, cream cheese, Parmesan, and garlic into a silky, herb-bright sauce. A summer vegetable pasta that comes together in one pan.
Savory rice pancakes with Parmesan, dried tomatoes, and rosemary, pan-fried until golden and crispy. Made from Italian medium-grain rice cooked risotto-style in broth.
Summer tomato spaghetti with vine-ripened tomatoes, fresh basil, garlic, and Parmigiano-Reggiano. A barely-cooked sauce that lets peak-season tomatoes do the talking.
Layers of White Castle sliders, sliced zucchini, ricotta, and spaghetti sauce baked into a cheesy casserole. Served on garlic-toasted buns for a wild weeknight meal.
Cheese ravioli tossed with peppery arugula in a warm shallot and Dijon vinaigrette, finished with shaved Parmesan. This vegetarian pasta dinner comes together in under 20 minutes.
